CHICKEN HARDINERA & BUTTERED VEGGIES


Ingredients:

1 (600 g) pack COOK EXPRESS CHICKEN HARDINERA
3 tbsp GOLDEN FRY PALM OIL
1/2 cup ketchup

Buttered Veggies

1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
1 (160 g) pc carrot, cubed
1 (240 g) pc sayote, cubed
1/3 cup corn kernels
1/2 tsp iodized fine salt
1/4 tsp pepper

Procedure:

  1. In a pan, melt butter and sauté carrot, sayote and corn. Cook for 3 to 5 minutes or until vegetables are tender. Set aside.
  2. Slice chicken hardinera into 1/2-inch slices and pan-fry until lightly browned all over. Transfer to a platter and serve with buttered vegetables and catsup.

Makes 8 servings.

Yield: 16 pc hardinera & 2 cups veggies/2 slices hardinera & 1/2 cup veggies preserving)


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